Ingredients

Preparation

Cook potatoes in large pot of boiling salted
water until just tender, about 25 minutes.
Using slotted spoon, transfer potatoes to
kitchen towel. Cool potatoes to lukewarm,
about 20 minutes. Using another towel,
gently press each potato until split open and
flattened to scant 1-inch thickness (don't
press too flat or potatoes will break apart).

Brush large baking sheet with oil.
Transfer potatoes to prepared sheet.
Brush potato tops with oil; sprinkle with
salt, pepper, and some rosemary leaves.
DO AHEAD: Can be made 2 hours ahead.
Let stand at room temperature.

Prepare barbecue (medium-high heat).
Place potatoes, oiled side down, on grill.
Brush with oil. Cook until crisp and beginning
to color, about 5 minutes per side.

Transfer to platter; sprinkle with more
rosemary leaves and serve hot.

Recent Review

I love the crispiness you get from the grilling phase. But I agree with other reviewers that they need plenty of olive oil, salt and loads of fresh herbs. I used a mixture of rosemary, oregano and chives.